RECIPE: REC: Mixed Pickled Veggies (no canning necessary)

[dawn_mo]

I made these a few days ago, and they were easy and turned out very good. I washed my jars and lids in hot soapy water.

In each quart jar, I layered

cauliflower (broken and cut into small florets) baby carrots

onion slices

garlic sliced (I used about 4-6 per jar)

sliced baby red, orange and yellow sweet peppers

asparagus chunks

I repeated the layering a couple times, pressing down the veggies as I went. Ending with garlic.

Spices: (per quart jar)

1 1/2 tablespoons mustard seed

1 1/2 tablespoons dill seed (not weed)

1 teaspoon red pepper flakes (or to taste)

Brine:

4 cups water

4 cups white vinegar

2 tablespoons sugar

2 tablespoons plain salt (no iodine)

I brought the brine to a boil, and put the spices in each jar. Using a funnel, I poured the brine over the veggies, filling to the very top. I waited a little bit, topping the jars as needed. The veggies and spices will absorb some of the brine, so I add until it stays filled almost to the top. Then I capped them, and let them sit on the counter overnight. They sealed themselves, but I keep them in the refrigerator. My husband has polished off half a jar already. These will get better with age.

Green beans, sliced carrots, baby corn,

 

[dawn_mo]

REC: Mixed Pickled Veggies (no canning necessary) MasterCook format:

* Exported from MasterCook *

Mixed Pickled Veggies (no canning necessary)

Recipe By : Dawn
Serving Size : 3 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Vegetables

Amount Measure Ingredient -- Preparation Method

Any combination of the following veggies:
cauliflower -- cut into pieces
baby carrots
asparagus -- chunked
baby bell peppers -- sliced
sweet onion -- sliced
green beans -- cut in 1" pieces
12 cloves garlic, peeled -- and sliced thickly
baby corn -- cut in 1" pieces
Spices per quart jar:
1 1/2 tablespoons mustard seed
1 1/2 tablespoons dill seed
1 teaspoon red pepper flakes -- optional
Brine:
4 cups water
4 cups white vinegar
2 tablespoons sugar
2 tablespoons plain salt -- (no iodine)

I made these a few days ago, and they were easy and turned out very good. I washed my jars and lids in hot soapy water.
In each quart jar, I layered the vegetables in attractive color combinations. I repeated the layering a couple times, pressing down the veggies as I went. Ending with garlic.
I brought the brine to a boil, and put the spices in each jar. Using a funnel, I poured the brine over the veggies, filling to the very top. I waited a little bit, topping the jars as needed. The veggies and spices will absorb some of the brine, so I add until it stays filled almost to the top. Then I capped them, and let them sit on the counter overnight. They sealed themselves, but I keep them in the refrigerator. These will get better with age.
Enough to make 3 quart jars.


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[rvb]

on indian mixed pickle...

i love indian mixed pickle - definitely an aquired taste.

lotsa years ago: a couple of days after giving my then young daughter, libby, the chore of cleaning out the refrigerator i came roaring out wanting to know what happened to my indian mixed pickle. libby blanched and confessed with the caveat that i had told her that if stuff smelled like garbage to throw it out. i had to agree and thereafter i labled it as "not garbage".